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Perfect Paleo Smoked Brisket Recipe Easy Grain-Free Celebration Meal

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A flavorful, tender smoked brisket recipe that is paleo-friendly and grain-free, perfect for celebrations or satisfying meals. This recipe features a homemade paleo dry rub and slow smoking technique to lock in moisture and smoky goodness.

Ingredients

Scale
  • 5-pound whole beef brisket, trimmed of excess fat (about ¼ inch fat cap left)
  • 2 tablespoons smoked paprika
  • 1 tablespoon sea salt (preferably Celtic sea salt)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup beef broth (homemade or store-bought with no additives)
  • 2 tablespoons apple cider vinegar
  • Oak or hickory wood chunks for smoking
  • Optional: homemade paleo BBQ sauce (made with tomato paste, vinegar, and natural sweeteners like honey or maple syrup)

Instructions

  1. Trim the brisket by removing any silver skin and excess fat, leaving about ¼ inch of the fat cap intact. (Approx. 10 minutes)
  2. Mix the dry rub by combining smoked paprika, sea salt, garlic powder, onion powder, black pepper, thyme, oregano, cumin, and cayenne pepper if using. Stir well. (Approx. 5 minutes)
  3. Pat the brisket dry with paper towels and generously coat the entire surface with the dry rub, massaging it into the meat. (Approx. 10 minutes)
  4. Preheat the smoker to a steady 225°F (107°C). Add wood chunks (oak or hickory) to the fire. If using a grill, set it up for indirect heat with wood chips in a smoker box. (Approx. 20-30 minutes)
  5. Place the brisket fat side up on the smoker grate. Close the lid and smoke for about 4-5 hours, maintaining 225°F. Every hour, spritz the brisket with the beef broth and apple cider vinegar mixture to keep it moist.
  6. When the internal temperature reaches around 165°F (74°C), wrap the brisket tightly in butcher paper or aluminum foil. Return it to the smoker. (Approx. 1 minute)
  7. Continue smoking until the internal temperature reaches 203°F (95°C), which can take another 3-4 hours. Use a meat thermometer to monitor.
  8. Remove the brisket from the smoker and let it rest wrapped for at least 1 hour to allow juices to redistribute.
  9. Slice the brisket thinly against the grain and serve with paleo sides or optional paleo BBQ sauce.

Notes

Keep a spray bottle handy and spritz the brisket every hour with beef broth and apple cider vinegar to maintain moisture. Wrapping the brisket at 165°F internal temperature is crucial for tenderness and juiciness. Use oak or hickory wood chunks for balanced smoke flavor; avoid mesquite for milder taste. Rest the brisket for at least 1 hour before slicing to allow juices to redistribute.

Nutrition

Keywords: paleo, smoked brisket, grain-free, barbecue, paleo dry rub, smoked meat, celebration meal, paleo BBQ sauce

Find it online: https://cheerycrisp.com/perfect-paleo-smoked-brisket-recipe-easy-grain-free-celebration-meal/